Description
This Easter Ham and Cheddar recipe features a tender bone-in ham roasted to perfection with a flavorful Dijon mustard and black pepper rub, glazed with a sweet and tangy brown sugar, honey, and apple cider vinegar mixture infused with fresh thyme. Finished with a rich sharp cheddar cheese sauce, this dish is perfect for holiday celebrations and family gatherings.
Ingredients
Scale
Ham and Rub
- 5 pounds bone-in ham
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground black pepper
Glaze
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 teaspoons honey
- 1 tablespoon fresh thyme leaves
Cheddar Cheese Sauce
- 8 ounces sharp cheddar cheese
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for roasting the ham evenly.
- Prepare Ham: Place the ham on a large roasting pan with the fat side up for optimal roasting results.
- Apply Mustard Rub: Rub the ham all over with the Dijon mustard, ensuring even coverage across the surface.
- Add Black Pepper: Sprinkle the ground black pepper evenly over the mustard-coated ham, gently pressing it into the surface to adhere.
- Prepare Glaze Mixture: In a small saucepan, combine the brown sugar, apple cider vinegar, water, and honey.
- Simmer Glaze: Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve sugar.
- Thicken Glaze: Allow the glaze to simmer gently for about 5 minutes until it thickens slightly.
- Add Thyme: Remove the glaze from heat and stir in the fresh thyme leaves to infuse flavor.
- Melt Butter: In a small skillet over medium heat, melt the unsalted butter to prepare for the cheese sauce.
- Melt Cheese: Add the sharp cheddar cheese to the melted butter, stirring continuously until it forms a smooth cheese sauce.
- Apply Cheese Sauce: Pour the prepared cheddar cheese sauce evenly over the mustard-rubbed ham.
- Roast Ham: Place the ham in the preheated oven and roast for 1.5 to 2 hours, basting every 30 minutes with the prepared glaze to build flavor and moisture.
- Rest Ham: Once roasting is complete, remove the ham from the oven and let it rest for at least 15 minutes to allow juices to redistribute.
- Serve: Slice the ham and serve with any remaining glaze and cheese sauce alongside.
Notes
- For best results, baste the ham regularly to keep it moist and flavorful.
- Use fresh thyme for a brighter herbal note; dried thyme can be substituted but reduce quantity.
- If sharp cheddar cheese is not melting smoothly, grate it finely and stir over low heat to prevent clumping.
- Adjust roasting time based on the actual size of the ham; ensure internal temperature reaches 140°F (60°C) for fully cooked ham.
- Allowing the ham to rest before slicing helps retain its juiciness and tenderness.
